Sprouts chestnut and bacon soup

Serves 6

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Give sprouts a chance

Sprouts Rissotto

Sprouts Coleslaw

300g/11oz sprouts, trimmed

1 medium onion, chopped

2 white leeks, rinsed and chopped

40g/2oz butter

1 litre/2 pints vegetable stock

Salt and pepper

100g/4oz chestnuts, blanched, peeled and crumbled

4 rashers of smoked bacon

2 small potatoes

Cream for garnish

Sweat the onion and leeks in the butter, then add the sprouts and potatoes, peeled and diced. Cook for a further 10 minutes, add the vegetable stock and cook for 40 minutes. Pour the soup into a food processor or liquidiser to blend until smooth. Return the soup to the rinsed-out pan, reheat gently and adjust for seasoning. In the meantime, dice the bacon and cook with a little oil until very crispy. Drain and place on a paper towel to remove all the fat. Pour the soup on each plate, garnish with some of the bacon and chestnut, and finish with a swirl of cream.